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ERIC Number: EJ878898
Record Type: Journal
Publication Date: 2010
Pages: 4
Abstractor: ERIC
Reference Count: N/A
ISBN: N/A
ISSN: ISSN-0037-7724
Chinese Geography through Chinese Cuisine
Lipman, Jonathan
Social Education, v74 n1 p17-20 Jan-Feb 2010
China has the world's largest population, now over 1.3 billion, but its land area (much of it high mountains or desert) is about the same as that of the United States, which has less than one-fourth as many people. So Chinese farmers have learned to use every inch of their fertile land intensively. Pressure on the land has required extremely efficient farming and resulted in a vast mosaic of food cultures, intimately related to local climate (even micro-climate) and water-soil resources. Some products may be found in all of China's agricultural regions, but most places are known for, and take pride in, a local cuisine. For food is never just "what the land can produce," so local preferences--taste and culinary history--play important roles in people's choices. This essay discusses how the regional cuisines of China reflect topography, climate, and people's ability to extract both calories and taste from the land and water. (Contains 3 online resources.)
National Council for the Social Studies. 8555 Sixteenth Street #500, Silver Spring, MD 20910. Tel: 800-683-0812; Tel: 301-588-1800; Fax: 301-588-2049; e-mail: membership@ncss.org; Web site: http://www.socialstudies.org
Publication Type: Journal Articles; Reports - Descriptive
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Identifiers - Location: China